Recipes from Germany and Austria :: German and Austrian Vegetable Side Dishes
1 small head cabbage
1 Tbsp. canola (or other vegetable) oil
2 med. onions, chopped
1/2 pound lean pork, cubed
1 lb. lean ground beef
1 tsp. caraway seeds
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. dry white wine
1 tsp. canola (or other vegetable) oil
3 to 6 strips thickly-sliced bacon
Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 mins. Remove and drain. Gently pull off 12 leaves and set aside. Finely chop remaining cabbage.
Heat 1 Tbsp. canola (or other vegetable) oil; add onions, pork and ground beef. Cook until lightly browned. Drain off excess fat. Add chopped cabbage, caraway seeds, salt and pepper. Pour in the white wine. Cover and simmer the mixture for 10 mins., stirring often. Grease an ovenproof dish with 1 tsp. of canola (or other vegetable) oil; line the dish with half the cabbage leaves. Spoon in the meat mixture; cover with remaining cabbage leaves. Cut bacon strips in half and arrange on top. Bake at 350 degrees fahrenheit for about 45 mins.
Yields 4 servings.
